Hence, I wanted to try ice cream with this coffee mate powder. I had one packet of 200 ml Amul Fresh Cream packet. And I had almost a tiny bit of malai removed that day itself from fresh milk.I decided to use all this to make ice cream.
Ingredients : 2.1/4 cups Nestle Hazel Nut coffee powder containing sugar, 200ml Amul Fresh Cream, 2 tbsp instant Coffee powder ( I used Nestle instant coffee powder ), 1/4 cup brown sugar, 1tsp cream ( mali removed from milk -optional ).
Method : Mix all the ingredients. If needed, add water drop by drop.There will a batter type consistency.Mine was quite wet. Blend all in a mixer .Pour it into a freezer safe air tight container. Freeze for an hour or more.
Take it out after more than an hour & blend it again in the mixer grinder. Again piur it into the same container from which it was removed & refreeze for more than an hour.
Repeat this freezing , de freezing & blending 3-4 times. This will make the ice cream get a creamy consistency.
Then after it has frozen for the last time, remove it & scoop it out into bowls & serve.Eat it immediately as it melts quite fast .
Scopped ice cream can be garnished with nuts of choice. We had our scoops just like that.The quantity made was enough for five to six persons ( 2 small scoops per person ) .
Notes : I found ,that I had added too much of coffee powder. Maybe, one tbsp of coffee powder would have sufficed. Initially,I had skipped adding brown sugar.After I tasted the ice cream ,I realised that sugar was needed. If just one tbsp of coffee had been used, there would be no need to add sugar. Coffee mate has added sugar & that is sufficient unless one likes ice cream to be more sweet & yet ,that would dilute the coffee flavour.
I used coffee powder to make coffee ice cream as the recipe used Nestle coffee mate powder .I felt that the coffee mate would blend nicely with coffee.
The ice cream was creamy in consistency.Yet, I feel, ice creams are best eaten outside, as home freezing can never compete with commercial refrigeration.